VIGNAdiMILO – Etna Bianco Superiore CASELLE DOC
INFORMATION
Number of vines (approx.): 6,000
Area of plot in hectares (approx.): 0.80
Vine density per hectare: 8,000
Vineyard planted in: 2010
Vineyard training: Alberello Etneo with chestnut posts
Kg of selected grapes produced on average per hectare: 6,000
Litres of wine produced on average per hectare: 3,500
Number of 0.75L bottles produced in an average vintage: 4,000
Harvest period: first/second half of October
Winemaking: direct pressing of whole grapes with static and natural settling of the must for about 30 hours
Yeast: autochtonous yeast in pied de cuve
Duration of alcoholic fermentation: 13-15 days in 2,000L wooden barrels
Duration of refinement: in 2,000L barrel for 12 months
Filtration: only during bottling
Clarification: natural settling
Racking during refinement: 5 times
Addition of sulphur dioxide: in small doses before fermentation and bottling
Average alcohol content: 12.0%
Average total acidity grams per litre: 7.5
Average pH: 3.0
Total sulphur in the newly bottled wine (mg/l) average: 50 mg/l
Bottling: in May, in the second year following the harvest
First Production Year: 2011
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MAP OF THE VINEYARD
The Vineyard is as the crow flies:
10 Km from the Central Crater of Mt. Etna and Km 8 from the Ionian Sea.
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Average year rainfall: 1,500 mm
Soil type: volcanic, sandy with a large amount of ripiddu (lapilli and volcanic pumice from eruptions). The substrate is characterized by a lava plateau of considerable areal extension, predominantly flowering “Superior Tuffs and Lahars”, fine-grained yellow tuffs that are sometimes stratified with plant remains, red-brown Lahars. (Monginello Antico) and “Lava and pyroclastites that are difficult to delimit to degraded surface morphology” (Monginello Antico-Mongibello Recente). The paedogenetic processes, favoured by the predominance of an easily degradable tufaceous substrate (also known as tufaceous components), have generated a soil that is on average quite deep and scarce in skeleton.